PRAWNS NEWBURG

225g / 8oz fresh shelled prawns
25g / 1oz butter
4 tbsp Madeira or sherry
2 egg yolks
510ml / 17 fl.oz. single cream
cayenne pepper
salt and pepper
1 tbsp freshly chopped chives or parsley (for garnish)

Saute the prawns very gently in the butter for about 5 minutes.

Stir in the Madeira or sherry and cook for a further 2-3 minutes.

In a bowl, mix the egg yolks and cream then pour into the prawn mixture. Season to taste with the cayenne, salt, and pepper and heat very gently, until a thickened creamy consistency is obtained.

Pour at once over boiled rice or toast. Serve sprinkled with chives or parsley and garnished with whole prawns.

Servings: 4